Blueberry Cheesecake Sandwich Bites
  • 1cup oat flour
  • 1/2tsp baking powder
  • 1/2tsp baking soda
  • 1/4tsp salt
  • 2 large organic eggs
  • 1/2cup + 3 Tbsp milk or unflavored non-dairy milk
  • 2tsp grapeseed oil or avocado oil
  • 1/2cup cream cheese or non-dairy cream cheese spread
  • 2tsp orange zest
  • 1/2cup Almond butter
  • 1/2cup blueberries
  1. In large bowl, combine flour, baking powder, baking soda, and a pinch of salt. In separate bowl, gently beat eggs and stir in all the milk. Add wet ingredients to dry ingredients and stir until smooth. The batter should be the consistency of pancake batter; add additional milk, as needed, if mixture is too thick. Let batter rest for 10 minutes.
  2. In skillet, heat oil over medium heat. By the tablespoonful, drop batter into pan and heat until edges begin to curl inward and bubbles form on the surface, about 2 minutes. Flip over and cook for 1 minute more, or until golden brown on the bottom. Repeat with remaining batter, adding more oil to pan as needed. Let prepared blini cool on wire rack. You should have about 22 mini pancakes.
  3. Stir together cream cheese and orange zest.
  4. To serve, spread about 2 tsp each cream cheese and almond butter on a mini pancake and top with about 2 tsp blueberries. Top with another mini pancake.
Recipe Notes

Per serving: 315 calories; 10 g protein; 22 g total fat (5 g sat. fat); 21 g total carbohydrates (5 g sugars, 4 g fiber); 339 mg sodium